Spanish Chicken With Chorizo and Potatoes
by Nigella. Featured in KITCHENIntroduction
Much as I love to have a pan bubbling away on the stove, I often feel that the most stress free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that the tray-bake is the safest way to go. Enjoy the easefulness of the oven: you just bung everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.
Much as I love to have a pan bubbling away on the stove, I often feel that the most stress free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that the tray-bake is the safest way to go. Enjoy the easefulness of the oven: you just bung everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.
Ingredients
Serves: 6
- 2 tablespoons olive oil
- 12 chicken thighs with skin on and bone in
- 750 grams chorizo (whole if baby ones or cut into 4cm / 1½ inch chunks if regular sized)
- 1 kilogram new potatoes (halved)
- 2 red onions (peeled and roughly chopped)
- 2 teaspoons dried oregano
- grated zest of 1 orange
- 2 tablespoons olive oil
- 12 chicken thighs with skin on and bone in
- 1¾ pounds chorizo (whole if baby ones or cut into 4cm / 1½ inch chunks if regular sized)
- 2¼ pounds new potatoes (halved)
- 2 red onions (peeled and roughly chopped)
- 2 teaspoons dried oregano
- grated zest of 1 orange
Method
- Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin.
- Divide the chorizo sausages and the new potatoes between the 2 tins. Sprinkle the onion and the oregano over, then grate the orange zest over the contents of the 2 tins.
- Cook for 1 hour, but after 30 minutes, swap the top tray with the bottom tray in the oven and baste the contents with the orange-coloured juices.
- Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin.
- Divide the chorizo sausages and the new potatoes between the 2 tins. Sprinkle the onion and the oregano over, then grate the orange zest over the contents of the 2 tins.
- Cook for 1 hour, but after 30 minutes, swap the top tray with the bottom tray in the oven and baste the contents with the orange-coloured juices.
Additional Information
MAKE AHEAD / STORE:
Leftovers should be refrigerated within 2 hours of cooking and will keep in the fridge for up to 3 days. Eat cold or reheat individual portions in the microwave until piping hot all of the way through.
MAKE AHEAD / STORE:
Leftovers should be refrigerated within 2 hours of cooking and will keep in the fridge for up to 3 days. Eat cold or reheat individual portions in the microwave until piping hot all of the way through.
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Show more commentsI have served this today for lunch to Spanish friends with a tossed green salad. I did add morcilla, but they asked me for the recipe! If you want a Spanish meal, for starters, quails eggs with cumin salt, Raf tomatoes with either cured anchovies or boquerones, stewed tomatoes and peppers, olives. Needless to say delicious! Muchas gracias Nigella.
This is one of our all time favourite meals. Great with some steamed or fried greens on the side
Absolutely delicious! Husband and three picky children all loved it.
Done this loads of times and often try a few different additions or exchanges - it always turns out great. My latest was to add chunks of black pudding instead of chorizo. Need to add halfway through or will overcook.
I add cherry tomatoes 20 - 30 mins before the end. It adds a bit of sharpness which I find cuts through oil from the chorizo.
Delicious as always! I have tried atleast a dozen Nigella recipes and am yet to be disappointed. I love these simple tray bakes, so much flavour with so little effort. Thanks Nigella!!
You could use regular pork sausage and sprinkle the whole thing with paprika salt and pepper. And instead of using the onion throw in a bulb of unpeeled garlic cloves to roast and get sweet.
I added some ground cinnamon to the mix.....its a great compliment to the orange and it gave it some heat.....awesome.
Thank you for this fantastic recipe, it's now my go to recipe especially if we are hosting. Everyone raves about it. So tasty. Thank you!
Absolute go to one pan recipe! I sprinkle garlic salt over the chicken as unfortunately in Australia where I live it’s hard to find fresh chorizo!
I love this recipe. I swapped the orange for lime zest then when served squeezed some fresh lime on. Delicious.
Just made this for the first time and loved it! I actually added the juice of the zested orange and some fresh ground pepper and salt and it was perfect. Can't wait to play around with this recipe some more.